Profile

This venue is closed.

Perhaps in emulation of nearby Jackson Diner—one of the multiculti neighborhood’s biggest success stories—this vegetarian restaurant has picked a name that conjures short-order cooks flipping dosas like pancakes. Rather, the chefs stay behind the muted beige-on-beige scenes, customizing the signature oversize crêpes made from fermented rice or lentil flour. Plain filled with masala potatoes. Butter filled with spinach. Pondicherry for fire-eaters. Or our favorite, lacy rava dosa with chili paneer, a spiced soft cheese that melts on contact with the hot crêpe. — Rob Patronite and Robin Raisfeld

Live music begins each night at 10 p.m. after the kitchen closes and continues until 3 a.m.